It was really difficult to say no after we had our first cookie... because they were so YUMMY!
These are the Best Gooey Chocolate Chip Cookies that I have ever baked!
Who is Maggie? Why is this Maggie's recipe?
This recipe is adapted from the cookbook, Leon: Baking & Puddings by Claire Ptak, mentioning that this recipe originates from a person called Maggie. Although the recipe in the book uses gluten free flour and agave nectar to bake their cookies, it also says that the original Maggie's recipe uses plain (all- purpose) flour and maple syrup. And so I'm sticking to the original Maggie's recipe as there is simply no need for us to consume these as gluten-free cookies. And I don't have to buy agave nectar to bake these cookies.
In fact, there is no caster sugar or brown sugar added to bake these cookies. There is no eggs added to bind the cookie dough too. Just maple syrup, butter, flour, vanilla and baking soda are required...
Instead, a significant amount of maple syrup (200g) is actually required to bake 10 of these cookies. And this is an essential amount meaning that you can't add any lesser maple syrup if you wish to taste these ultimate gooey cookies!!! Actually, 10 of these cookies contains 136g sugar from the 200g maple syrup added. In another word, these cookies contain about the same amount of sugar added in the typical chewy cookies.
Plus, it has to be the real maple syrup, not maple-flavoured syrup! So you can imagine, these cookies can be actually quite pricey to bake.However, the good thing about these cookies is they are extremely easy and quick to bake. And they are so YUMMY!!! Watch my video. All you have to do is just mix and bake! So easy!!! And you can enjoy these gooey cookies in less than 30 minutes!
Can't wait to feast on these soft gooey cookies...
Wow!
I gotta to have another cookie!
I gave my husband and son a bite of my first cookie and they kept coming back to the kitchen for more... Told ya. These cookies are hard to resist! LOL!
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here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here’s the recipe adapted from the book, Leon: Baking & Puddings by Claire Ptak.
Makes about 10-11 large cookies
60g unsalted butter, melted and cooled slightly
200g (1/2 cup plus 2 tbsp) maple syrup, not maple-flavoured syrup!
1/2 tbsp vanilla paste
170g (1 cup plus 2 tbsp) plain / all purpose flour
1 tsp baking soda
1/4 tsp salt
100g (1/2 cup) dark or milk chocolate chips, extra extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Combine butter, maple syrup and vanilla paste in a large mixing bowl and mix until combined.
Sift flour, baking soda and salt into the butter mixture and mix until just combined. Do not over-mix! Then, stir in chocolate chips.
Scoop heap tablespoonful of dough on the prepared tray with about 5cm apart, 6 cookies per tray as the cookies will spread a lot during baking. Top cookies with extra chocolate chip if desired. Bake for 11 mins - This is the perfect baking time to bake these gooey cookies and it’s ok if the middle of the freshly baked cookies are still a little soft. Allow cookies to cool slightly on the trays for about 10-15 mins or until set. Transfer onto a wire rack to cool slightly or completely.
Store cookies in an airtight container for up to one week at room temperature.
Happy Baking!
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